Lately, staff meals have been donations of chicken parts from all around the college. They either are carcasses that go into a graveyard of chicken bones (chicken stock) or if they are still meaty, they go into the hotbed of the oven.
My marination for meats is pretty simple:
1. Acid
2. Salt
3. Herbs/Spices
4. Oil
So it's simple, really, and people ask me, what I put in it. It's anything I can get my hands on in the kitchen, really.
So, first time around, it was red wine vinegar, cayenne pepper, dried oregano, Lea & Perrins and generous amounts of olive oil.
Next up, it was Chinese black vinegar, cajun seasoning, black pepper, basted with a little light soy sauce and the olive oil again.
180C. 35 minutes.
BOOM! Crispy skin that crackles like paper and juicy tender insides.
That's my nugget for today.
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